Our story

In 2007, we moved from Zurich, Switzerland with our
three young daughters to take over Susan’s parents' place in Oregon's beautiful Dundee Hills. Our dream was to teach
the girls the joys of farm life. Wolfgang's family in Bavaria, Germany had raised pigs and cured hams for generations, and
a good friend from a restaurant in town was yearning for a local source of superior pork. So we fenced in our fields, located
some high-quality heritage weaners and slowly built up a uniquely artisan pig farm. Since then we have established a close
network of local processors, breeders, farmers and chefs. We've grown from slaughtering 4 pigs every 6 months, to raising
several generations at once so that we can provide a continuous supply of pork for the market. The adventure has been tremendously
rewarding. We are proud to not only have taught our girls where delicious bacon really comes from, but also that raising animals
sustainably and humanely is hard work and ultimately satisfying.

Nose to tail

You can buy a whole or half a pig at $4.00 per pound (hanging
weight) and $30 / half for USDA slaughter. A whole pig usually weighs between 200-220 lbs. To reserve
your share we ask for a deposit of $100 per half. We offer free delivery to a local butcher
of your choice. You pay the butcher separately for custom cuts, curing and wrapping, most charge around .55 cents for cutting
and .70 cents for curing. We are happy to recommend a local butcher.